Suan Dusit University places great emphasis on promoting sustainable food choices within its campus, as part of its commitment to advancing the United Nations Sustainable Development Goals (SDGs)—particularly SDG 2: Zero Hunger and SDG 12: Responsible Consumption and Production. The university aims to ensure that food management across all departments aligns with environmentally friendly principles, minimizes resource use that causes pollution, and encourages the selection of foods that are beneficial to both human health and the planet.
In 2024 (B.E. 2567), Suan Dusit University implemented a series of key activities to foster sustainable consumption behaviors among staff, students, and internal units. The following initiatives illustrate its best practices:
“Dusit Reduces Seasoning Sachets to Cut Plastic Waste” under the Green University Initiative
Suan Dusit University participated in the “Love (the Earth)… No Extra Seasoning” project, in collaboration with N15 Technology Co., Ltd., to promote the reduction of seasoning sachet usage in university restaurants and food centers under the Green University framework. This initiative aims to reduce the amount of plastic waste generated from seasoning packaging while raising awareness among staff and students about adopting responsible food consumption behaviors that help protect the environment and reduce carbon emissions from plastic waste.
The campaign was disseminated through the university’s media channels to encourage wide participation among the campus community.
Learn more about the project
Dusit Kitchen and Suan Dusit Place Hotel Achieve ISO 9001 Certification
Another example reflecting the university’s commitment to quality and environmental sustainability is the development of Dusit Kitchen and Suan Dusit Place Hotel toward achieving ISO 9001 Certification, the international standard for quality management systems. This project involved improving the management of lunch service operations, production processes, service delivery, and raw material handling, with an emphasis on food safety, efficient resource utilization, and waste reduction throughout the production chain.
These practices not only demonstrate the university’s dedication to food quality but also contribute to building a sustainable food chain within the institution.
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Outcomes and Impacts
Suan Dusit University’s sustainable food initiatives have yielded tangible outcomes as follows:
1. Reduction of Plastic Waste from Food Packaging
The “Love (the Earth)… No Extra Seasoning” project effectively reduced the use of seasoning sachets—major sources of non-biodegradable plastic waste—while cultivating responsible consumption habits.
2. Enhancement of Food Management Quality and Environmental Practices
The ISO 9001 certification process strengthened efficiency in raw material management, minimized food waste, and elevated food safety standards within the university’s kitchen and hospitality facilities.
3. Cultivation of Environmental and Health Awareness within the University Community
Staff and students gained greater awareness of selecting foods beneficial to both personal health and the environment, such as vegetarian, plant-based, and locally sourced meals.
The promotion of sustainable food consumption at Suan Dusit University forms a vital part of developing a Green University that integrates environmental, health, and sustainability dimensions into everyday campus life. These initiatives not only mitigate environmental impacts but also serve as experiential learning platforms that encourage students and staff to adopt responsible eating behaviors. Collectively, they exemplify Suan Dusit University’s role as a model higher-education institution for sustainable food consumption, driving the global Sustainable Development Goals forward in a concrete and measurable manner.
Summary :
Suan Dusit University promotes sustainable food consumption in alignment with SDG 2 (Zero Hunger) and SDG 12 (Responsible Consumption and Production). In 2024, the university launched the “Love (the Earth)… No Extra Seasoning” campaign with N15 Technology Co., Ltd. to reduce plastic waste from seasoning sachets and raise awareness of responsible food choices. Additionally, Dusit Kitchen and Suan Dusit Place Hotel achieved ISO 9001 certification, improving food safety, resource efficiency, and waste reduction. These initiatives reduced plastic waste, enhanced sustainable food management, and encouraged plant-based, eco-friendly diets. Together, they position Suan Dusit University as a model Green University integrating health, environment, and sustainability into daily campus life.